Japanese Miso-Shiitake Soup

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Dietary Interest:: raw foods, low cholesterol, no added sugar, vegan, vegetarian

Japanese Miso-Shiitake Soup

Yield:

5 1/2 c (1.3 l)

Total Time:

6 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 3 cups (227 g) shiitake or oyster mushrooms, sliced
  • 2 Tablespoons (30 ml) soy sauce, preferably nama shoyu
  • 1/2-1 cup (120-240 ml) extra virgin olive oil
  • 3 Tablespoons (52 g) miso, white or brown
  • 1 x 1 inch (2.5 x 2.5 cm) cube fresh ginger root, peeled
  • 1 (3 g) garlic clove, peeled
  • 3 cups (720 ml) water
  • 1 (15 g) scallion, chopped

Directions

  1. Marinate mushrooms in soy sauce and 3 Tablespoons (45 ml) olive oil. Set aside to marinate.
  2. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 30 seconds.
  6. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped scallions.

Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 cup (240 ml)

Amount Per Serving

 
Calories 380
Total Fat 39 g
Saturated Fat 5 g
Cholesterol 0 mg
Sodium 670 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Protein 2 g